Leftover Hambone and White Bean Soup (slow cooker)

Ingredients:
1 leftover ham bone
2 cups leftover ham, diced
2 cloves garlic
1 onion, diced
3 carrots, peeled and diced
2 celery stalks, diced
2 15oz cans white beans, drained and rinsed
1/2 tsp oregano
1/4 tsp dried rosemary
2 bay leaves
Salt and pepper to taste
2 tsp chopped fresh parsley

Directions:
Place hambone, garlic, onion, carrots, celery, beans, oregano, rosemary, and bay leaves into slow cooker. Stir in 6 cups water until well combined. Season with salt and pepper.
Cover and cook on low for 7-8 hours or high for 3-4 hours. Remove and discard hambone.
Serve immediately, garnish with parsley if desired.

Turkey Shepherd's Pie

Ingredients:
1 tbs olive oil
2 cloves garlic
1 small onion, chopped (1/2 cup frozen)
1 lb. ground turkey
1/2 tsp ground thyme
2 tbs ketchup
1 cup beef broth
2 tsp flour
1/2 bag of frozen peas and carrots
1 pouch instant garlic mashed potatoes
1/2 cup shredded sharp cheddar
Nonstick cooking spray
Salt and pepper

Directions:
Preheat oven to 425.
Heat oil in a medium skillet over med-high heat. Add garlic and onions; cook until tender and starting to brown.
Add turkey and thyme, continue to cook, breaking turkey up with spoon until turkey is browned. Stir in ketchup and cook until carmelized.
Stir broth and flour together in a small bowl until smooth; pour into skillet. Cook until thickened, about 2 minutes. Stir in peas and carrots and season with salt and pepper.
Meanwhile, prepare potsotoes. Stir in cheese while hot.
Spoon turkey mixture into a baking dish and top with potatoes. Bake for 12-15 min or until hot and bubbly.

Soft Batch Double Chocolate Chip Cookies

INGREDIENTS

• 6 ounces cream cheese, softened
• 12 tablespoons (3/4 cup) butter, melted and cooled slightly
• 3/4 (5 1/4 ounces) cup packed light brown sugar
• 1/3 (2 1/3 ounces) cup granulated sugar
• 2 teaspoons vanilla extract
• 1/2 cup (1 3/4 ounces) unsweetened cocoa powder
• 1 1/2 cups (7 1/2 ounces) cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces (1 cup) chocolate chips, semisweet or bittersweet

1. Preheat the oven to 325 degrees F and line baking sheets with parchment or silpat liners. 
2. In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese, melted butter and sugars until light and fluffy. 
3. Mix in the vanilla. Add the cocoa powder, flour, baking soda and salt and mix until mostly incorporated with just a few dry streaks remaining. Add the chocolate chips and mix until combined and no dry streaks remain.
4. Roll the dough into 1 to 1 1/2-inch balls and place about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand (just barely press, you don't need to flatten it all the way). 
5. Bake the cookies for 12-14 minutes until the edges are set but the middles are still soft and gooey. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.

Chicken and Wild Rice Soup (crock pot)

• We loved this!

• 1 pound boneless skinless chicken thighs (I used breasts)
• 8 oz package frozen sliced mushrooms
• 1 heaping cup of frozen crinkle cut carrots
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3 cups chicken broth
• 1 cup heavy cream, for later
• 1 to 1½ cups wild rice blend, for later

1. Place all ingredients except for cream and rice in slow cooker and stir to combine seasonings
2. Cover and cook on high for 3-4 hours or low for 6-8 until chicken is fully cooked through
3. Using a spatula or forks gently break the chicken apart into bite sized chunks
4. Stir in cream and rice
5. Cover and cook on high for 1 to 1½ hours until rice is tender

Mom's Perfect Turkey Gravy

Ingredients: 
1/2 cup butter, cut into about 8 pieces
1 tsp. coarse black pepper
1/2 cup all-purpose flour
4 cups pan drippings OR 4 cups chicken stock

Directions:
1.*If using drippings from a chicken or turkey: Pour drippings into a fine mesh strainer then allow the drippings to cool a bit so that the fat rises to the top and starts to solidify. Use a spoon to remove the fat. If you don't have enough drippings to equal 4 cups, add enough chicken or turkey stock until you have 4 cups.
2. *If you're not using drippings, use 4 cups of chicken or turkey stock.
3. In a large saucepan, melt 1/2 cup butter over med-low heat.
4. Sprinkle in 1 tsp. black pepper.
5. Slowly add in 1/2 cup flour, constantly whisking to combine.
6. After a few min, the flour will be well incorporated into the butter. Slowly begin to pour in drippings/stock into the pan, constantly whisking.
7. Allow the gravy to cook for several minutes, so that it can thicken up. Serve immediately, or keep on very low heat until ready to serve.

Mom's Perfect Thanksgiving Turkey

Ingredients: 
1 whole fresh turkey (17lbs.), rinsed and patted dry
1 1/4 sticks unsalted butter, slightly salted
2 Tbsp. each finely chopped:

• fresh sage
• fresh rosemary
• fresh thyme leaves
• fresh flat-leaf parsley

salt and freshly ground black pepper
3 large carrots, cut into 1-in. pieces
3 celery sticks, cut into 1-in. pieces
2 large onions, quartered
8 cups warm chicken stock

Directions: 
1. Remove turkey from fridge 1 hour before roasting.
2. Mix butter, sage, rosemary, thyme, and parsley in a food processor until smooth; season with salt and pepper.
3. Preheat oven to 450.
4. Season the cavity of the turkey with salt and pepper and fill with half the carrots, celery, and onions. Rub entire turkey with herb butter and season liberally with salt and pepper.
5. Put 4 cups of chicken stock in a med. saucepan and keep warm over low heat.
6. Place remaining vegetables and stock on the bottom of a large roasting pan. Place turkey on top of the vegetables, put in the oven, and roast for 45 min. or until lightly golden brown.
7. Reduce heat to 350 and continue to roast, basting with warm chicken stock every 15 min., about 1 1/4 hours longer. (An instant thermometer inserted in the thigh should register 160F.)
8. Remove turkey from the oven, transfer to baking sheet and tent loosely with foil. Let rest for 20 min. before slicing.

Crock Pot Mac and Cheese

SLOW COOKER MAC & CHEESE

Ingredients:

1lb(16oz) elbow macaroni
2 cups whole milk 
1 (12oz) can evaporated milk
½ tsp salt or more to taste
2 Tbsp butter
3 cups shredded sharp cheddar cheese

Directions:

1. Add evaporated milk, milk, macaroni, salt, butter and cheese into a large slow cooker. Mix
well.

2. Cook on the lowest setting for about 1 ½­2 hours.

3. Cook until the pasta is al dente. Stir after 30 minutes and check the macaroni after 1 ¼ hours.

Dried Cranberries (sugar free)

A healthier and safe way to make Craisins for Ben.

Sugar-Free Dried Cranberries

Yield: about 1 cup

Serving Size: 2 tbsp

Ingredients

• 1 12-oz package cranberries
• Sweetener of choice equal to 1/2 cup sugar
• 2 tbsp grapeseed or other neutral oil

Instructions

1. Preheat oven to 200F and line a rimmed baking sheet with parchment paper.
2. Cut cranberries in half and toss in a bowl with sweetener and oil (this recipe has been changed from boiling the berries until the pop because cutting them is easier and not nearly as messy!).
3. Spread on prepared baking pan and separate each individual berry as best you can.
4. Place baking sheet in oven and let dry, 3 hours or longer.
5. Remove, let cool and transfer to an airtight container. Store in refrigerator.

From: http://alldayidreamaboutfood.com/2012/11/stocking-your-low-carb-pantry.html

Banana Bread 2 (without applesauce)

Of course, we LOVE our regular egg-free banana bread recipe. But I found myself with some super ripe bananas, too many in the freezer to save, and in need of something healthy-ish for Ben's breakfast while I put off grocery shopping... and we are out of unsweetened applesauce.

So I found this recipe:

Ingredients: 
1/2 cup of butter (or canola oil, shortening, or 1/3c. applesauce)
3/4 cup of sugar
1 cup of whole wheat flour
1/2 cup of white flour
1 tsp. baking soda
1 tsp. salt
3 ripe bananas
1-2 tsp. pure vanilla
1/2 cup of dark chocolate chips

Directions: 
Preheat oven to 325 F and lightly grease pan (I use a square glass dish).

In a large bowl, cream together sugar and butter. Add vanilla. Sift in flour, baking soda, and salt. Blend in mashed bananas. Stir in chocolate chips. Pour batter into pan.

Bake for 30-45 min. or until done throughout.

Broccoli and Cauliflower Salad

This was really good. I subbed Stevia in for sugar.

Broccoli and Cauliflower Salad

Easy Taco Skillet

Taco Skillet

Brown ground beef or turkey and season with taco seasoning.
Mix in:
1 can of seasoned black beans
1 can of Mexicorn
1 can mild Rotel
1 box of yellow Mexican rice (optional or on the side if low carb)

Can serve on tortillas or on top of salad.

Taco Seasoning

Pioneer Woman's recipe - the best:

Taco Seasoning:

• 2 teaspoons Chili Powder
• 1-1/2 teaspoon Ground Cumin
• 1/2 teaspoon Paprika
• 1/2 teaspoon Crushed Red Pepper
• 1/2 teaspoon Salt
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder
• 1/4 teaspoon Dried Oregano
• 1/4 teaspoon Black Pepper

Spiced Pumpkin Raisin Cookies (Egg Free

Spiced Pumpkin Raisin Cookies

Could sub. chocolate chips in for the raisins.

Best Ever Banana Pudding

Best Ever Banana Pudding 

(Paula Deen)

Ingredients:

6-8 bananas, sliced

2 packages of Cheesman Cookies or Nilla Wafers 7.25 oz.

14 oz. can sweetened condensed milk
8 oz. bar of cream cheese, softened
5 oz. package of Vanilla Instant Jell-O Pudding
2 cups milk
12 oz. whipped topping, or equivalent in whipped cream

Directions: Start by placing cookies from one package at the bottom of pan. Place the sliced bananas on top of the cookies. 

With a hand mixer, beat together the vanilla pudding mix and milk. 

In another bowl, beat together the softened cream cheese and sweetened condensed milk. Fold in whipped topping with cream cheese mixture and then fold that in with the vanilla pudding. 

Pour mixture all over the bananas and smooth out until even. Place the second box of cookies on the top. Chill for a few hours until ready to serve. Serves about 12.

From: http://hip2save.com/2016/04/29/best-ever-banana-pudding/

Homemade Chicken Parmesan

Pioneer Woman's Chicken Parmigiana

• 4 whole (up To 6) Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
• 1/2 cup All-purpose Flour
• Salt And Pepper, to taste
• 1/2 cup Olive Oil
• 2 Tablespoons Butter
• 1 whole Medium Onion, Chopped
• 4 cloves Garlic, Minced
• 3/4 cups Wine (white Or Red Is Fine)
• 3 cans (14.5 Oz.) Crushed Tomatoes
• 2 Tablespoons Sugar
• 1/4 cube Chopped Fresh Parsley
• 1 cup Freshly Grated Parmesan Cheese
• 1 pound Thin Linguine

INSTRUCTIONS

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

From: http://thepioneerwoman.com/cooking/chicken-parmigiana/

Asparagus Sweet Potato Skillet (low carb)

Ingredients: 

1 lb. chicken breasts (cut into small pieces)

1 tbs. olive oil

Salt and Pepper

3 garlic cloves (minced)

1 med. sweet potato peeled and diced

1/2 cup chicken broth (or water)

1/2 lb. fresh asparagus (cut at diagonal, 1-2 in. pieces)

1/2 tsp. fine sea salt

1/2 tsp. red chili flakes

1. On a plastic board, cut the chicken into small pieces and season with salt and pepper.
2. In a skillet over medium heat, add olive oil, garlic and chicken. Sauté the chicken for about 7-10 minutes or until it is cooked though. Don’t forget to stir well. Set chicken aside.
3. In the same skillet, add sweet potato and chicken broth.
4. Cook for about 7-10 minutes or until the sweet potato is cooked.
5. Add asparagus and cook for about 4-5 minutes.
6. Season with salt, pepper and red chili flakes.

From: http://www.primaverakitchen.com/asparagus-sweet-potato-chicken-skillet/

Cheesy Bacon Chicken (low carb)

Ingredients: 

5-6 chicken breasts (cut in half width-wise)
Seasoning Salt or Rub (mix: salt, garlic powder, onion powder, paprika)
1/2lb of bacon - cut strips in half
4oz. shredded sharp cheddar
BBQ sauce for dipping

Directions: 

Preheat oven to 400. Spray large, rimmed baking sheet. 

Rub both sides of chicken with rub mix. Top each with a slice of bacon. Bake for 30 min. on top rack until chicken is 160 degrees and bacon is crispy.

Remove and sprinkle with cheese over the bacon. Bake for 10 more minutes until cheese is golden and bubbly. Serve with BBQ sauce.



From: http://joyfilledeats.com/cheesy-bacon-chicken/

Shrimp Fajita Fettuccini

Shrimp Fajita Fettuccine

Serves 3-4

INGREDIENTS
2 tablespoons olive oil
1 pound shrimp, peeled and deveined
3 bell peppers, sliced
1 onion, sliced
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons salt
12 ounces cooked fettucine
1 cup pepper jack, shredded

PREPARATION
1. Heat oil in a pot over high heat.
2. Cook the shrimp until pink, then remove from pan. 
3. Next add onions, peppers, cumin, chili powder, cooking until peppers and onions start to soften slightly.
4. Add the fettuccine and pepper jack, stirring until evenly combined and cheese is melted.
5. Serve!

From: https://www.buzzfeed.com/alvinzhou/heres-four-different-dishes-of-delicious-fettuccine-for-all?bffbtasty&ref=bffbtasty&utm_term=.eayryAPvw#.uq064lOar

Butter Dip Biscuits

This is egg-free and the only ingredient I wouldn't normally have on hand is buttermilk.

Butter Dip Biscuits

Crockpot Sausage and Potatoes

INGREDIENTS

• 1.5 lbs. smoked pork sausage, sliced
• 1 large onion, sliced
• 2.5 lbs. medium russet potatoes, peeled and chopped
• 1 10 oz. can cream of mushroom soup
• ¾ tsp. creole seasoning

INSTRUCTIONS

1. Spray crockpot with cooking spray unless you use a liner*
2. Place all ingredients in crockpot. Stir.
3. Cook on low for 7 to 8 hours.
4. *Use a slow cooker liner for easy clean up! You can find these with the plastic storage bags in the grocery store.

From: http://www.diaryofarecipecollector.com/crockpot-sausage-potatoes.html

Pumpkin Spice Brownies (egg-free)

Brownies

• 1 "Family Size" box (19.5 oz) brownie mix
• 1 (15 oz) can pumpkin

Frosting - optional

• ½ cup butter
• 2 cups powdered sugar
• ¼ tsp pumpkin pie spice

INSTRUCTIONS

Brownies

1. Preheat oven to 350°
2. Line a 9x9 pan with foil and spray lightly with cooking spray.
3. In a bowl mix together brownie mix and pumpkin until smooth.
4. Spread batter into pan and bake for 25-30 minutes until set.
5. Let cool completely. Frost if desired.

Frosting

1. Cream butter and pumpkin pie spice until smooth.
2. Turn mixer to low and add in powdered sugar
3. Turn mixer up to medium and beat until fluffy.
4. Spread on brownies, if desired.

From: http://cookiesandcups.com/2-ingredient-pumpkin-brownies/

Dr. Pepper Pot Roast

Ingredients:

• 1 pot roast (we’ve used different types of roast, most recently a sirloin tip roast)
• 1 packet of Lipton Dry Onion Soup Mix
• 1 can of Dr. Pepper (or any soda you prefer to try)

Directions:

1. Place roast in crock pot
2. Pour packet of onion soup mix and soda over roast
3. Cook on low for 8-9 hours or High for 2 hrs/Low for 6 hrs

From: http://www.momsbalancingact.com/2012/02/delicious-pot-roast-crock-pot-recipe.html

Cheesy Chicken Enchiladas

CHEESY CHICKEN ENCHILADAS (makes 2 batches) 

Make 1 for dinner and freeze 1!

WHAT YOU NEED:

• 2 lbs boneless chicken breasts – uncooked
• 1 large onion, diced
• 6 c. shredded cheese (I used a mixture of of marble cheddar & Mexican style)
• 20 flour tortillas
• 4 cans enchilada sauce (red and/or green – I used 2 red for the mixture, and 1 red on top of one, and 1 green on top of the other ’cause that’s what was in our pantry) or homemade enchilada sauce
• 1 can black beans, drained and rinsed
• 1 7-oz can chopped green chiles, drained
• Optional toppings/sides: sour cream, olives, salsa, lettuce, beans, rice

WHAT YOU DO:

If preparing right away…

• Preheat oven to 350F.
• Place raw chicken in a boiling pot of water. Boil for 20 mins, or until chicken is shreddable. Then using a cutting board and fork, shred the chicken.
• In a mixing bowl, combine chicken, cheese, onion, chiles, black beans, and 2 cans enchilada sauce.
• With a large spoon, fill each tortilla with mixture. Roll it up and place it in large baking dish with seams down (I used foil lasagna pans from the dollar store; 9×13 pans will also work). Repeat until all chicken mixture is used. Half of the enchiladas will be in one pan, and half in the second pan.
• Pour one can of enchilada sauce over the top of each batch.
• Bake 25-30 mins, until melted and bubbly. Add optional toppings/sides.

If freezing…

• Place raw chicken in a boiling pot of water. Boil for 20 mins, or until chicken is shreddable. Then using a cutting board and fork, shred the chicken.
• In a mixing bowl, combine chicken, cheese, onion, chiles, black beans, and 2 cans enchilada sauce.
• With a large spoon, fill each tortilla with mixture. Roll it up and place it in large baking dish with seams down (I used foil lasagna pans from the dollar store; 9×13 pans will also work). Repeat until all chicken mixture is used. Half of the enchiladas will be in one pan, and half in the second pan.
• Pour one can of enchilada sauce over the top of each batch.
• Cover with heavy duty foil and label with a permanent marker. Wrap in plastic wrap (I put them in jumbo 2.5 gallon zipper bags). Store in freezer.
• To prepare, bake from frozen, at 400F for 45-60 mins, until melted and bubbly. Add optional toppings/sides.

From: https://recipebookandmore.wordpress.com/2014/08/26/cheesy-chicken-enchiladas-freezer-meal/